Chicken Enchiladas Casserole Style

• 1 can Valley Fresh white chicken in water
• 1 small (1/2 c.) purple onion
• 1 small can diced green chiles
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (10 3/4 oz.) can cream of mushroom soup
• 3 cloves garlic, chopped
• 1 soup size can water or milk
• 8 oz. sour cream
• 12 to 15 corn tortillas
• 2 c. grated cheese (Longhorn, Colby or Monterey Jack)

1. Place first 7 ingredients in saucepan; heat to boil.
2. Reduce heat.
3. Add sour cream (do not boil after adding).
4. Place a couple of spoonfuls in the bottom of 4-cup crock-pot.
5. Layer tortillas, soup mixture and cheese.
6. Cook on low for the afternoon.
7. Let stand 10 minutes if there is too much liquid or cook a bit longer. Dinner is ready when lessons are finished.
8. Serve with tossed green salad.

water, purple onion, green chiles, cream of chicken soup, cream of mushroom soup, garlic, water, sour cream, corn tortillas, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805914 (may not work)